A guide on beer lingo that's sure to impress

Just like wine, beer has a descriptive language

Updated 11:48 am, Saturday, April 20, 2013

If you've ever asked self-professed beer geeks for a description of a beer, their responses may have sounded a bit like gibberish.

As beer has become something more than just a generic product that tastes about the same no matter what's on the label, a descriptive language has grown up around it, just like wine lovers have had for years. Here's a little primer on some of the most useful terms.

Estery or fruity: When yeast ferments, it can produce chemicals called esters, which also give fruits their aromas. Typically, yeasts used for Belgian beers produce the most esters, especially ones that give banana, pear, apple or berry notes. American and English pale ales also often have them to a more limited degree. For classic examples, try a saison — The Granary and Freetail usually have one on tap, while Ommegang Hennepin and Saison Dupont are good bottled choices. The yeast that Saint Arnold uses for many of its beers has a tendency to produce a strawberry jam flavor that's sometimes noticeable in the Elissa IPA if you have a sensitive palate.

Phenolic: This one can be good or bad. On the good side, yeasts used for German hefeweizens and Belgian Wit beers produce phenols prolifically. They come across as being like cloves, bubble gum or pepper, and are what make those beer styles so recognizable. On the bad side, a beer contaminated with wild yeasts may contain phenols that give impressions of burnt plastic, hospital disinfectant or sore throat spray. Some beers with pleasurable phenols are Schneider Aventinus, a weizenbock, or Hoegaarden Wit.

Diacetyl: If you've ever had movie theater popcorn or butterscotch candy, you've probably tasted this chemical. It's used widely as an artificial butter flavor. Some yeasts, especially English strains, produce it during the metabolism of sugar into alcohol. Low levels are acceptable in many English beers — bitters, porters, and stouts — but are completely out of place in lagers. Despite the fact that it's a flaw, some people actually enjoy it, possibly because it makes the beer seem richer in texture.

Brett: This term refers to the tastes and smells added to a beer by contamination from bacteria in the genus Brettanomyces. They can be described as fruity, earthy or hay-like. Some favor the term “barn-yard” to describe the overall nature of the aroma, but that can be a bit hard to rationalize, especially for a city slicker. Vintners and traditional brewers fear Brettanomyces because it is very hard to eradicate, but a few brewers use it for effect. Orval, especially when aged, can display a notable Brett flavor. Last year, Sierra Nevada used a bit of Brettanomyces to add character to a special release called BRUX.

Those friends you've been trying to understand will be quite impressed when you break out the beer lingo. After that, impress them even more by letting them in on the news that San Antonio Beer Week is coming up — May 12-21. Mark it on your calendar now!

Markus Haas is the beer writer for the Express-News. Follow him on Twitter @saen_beerguy or email mhaas@express-news.net.